11 Mar A Little Wild: Moose Kofta Curry
Not traditional… but WOW is it good.
Traditionally, Kofta is a dish made from ground meat (often lamb, beef, chicken, or goat) mixed with spices and sometimes onions, herbs, or grains, then shaped into balls, patties, or cylinders and grilled, baked, or simmered in sauce.
The word “kofta” comes from the Persian word kuftan, meaning “to grind” or “to pound.” The dish likely originated in ancient Persia and spread across a huge region through trade and empire, especially during the expansion of the Ottoman Empire. Over centuries it became a staple across Middle East, South Asia, North Africa, and parts of Central Asia.
As you guys know, I have a freezer full of moose meat, so I swapped ground moose for the usual ground choices and created the most tender, flavor-packed curry meatballs you can imagine. This curry comes together fast, tastes like it simmered all day, and makes the perfect weeknight dinner.
Because the dish relies on ground meat and spices, it was historically an efficient way to stretch meat and make flavorful meals, which helped it spread and evolve into dozens of regional versions. My moose kofta curry is actually very much in the spirit of the dish—people have always adapted kofta to whatever local meat they have available.
No moose in your freezer? No problem — ground beef, chicken or lamb work beautifully, too.
Moose Kofta Curry
Meatballs
• 1 lb ground meat
• 1 can rinsed lentils
• 1/4 white onion, grated
• 1/4 cilantro, chopped
• 1 tsp salt
• 1 tsp curry powder
• 1 tsp cumin
• 1/2 tsp granulated garlic
Mix thoroughly and form into balls. Sauté in 2 tablespoons of avocado or olive oil until golden brown on most sides. Remove from heat. Set aside.
Curry
• 1/2 large white onion, chopped
• 1 tsp ginger, minced
• 2 tbsp garlic, minced
• 2-3 tbsp tomato paste
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp curry powder
• 1 tsp salt
• 1 cup chicken broth
• 1/2 can coconut milk
• 1/4 cup cilantro, chopped
Using the same pan as the meatballs were in, sauté onion until golden brown and soft – 7-10 minutes. Add ginger, garlic, tomato paste and spices. Sauté together for 1-2 minutes, stirring frequently. Add chicken broth and coconut milk. Add meatballs back into sauce. Simmer on low 7 to 10 minutes, covered. Add cilantro at the very end, serve over rice and enjoy!
Spiced, saucy, and seriously comforting. This might be your new go-to curry night recipe.
Interested in learning this recipe in a class, along with a cooling cucumber salad and rich homemade hummus with crispy pita? Check out my cooking class and contact me if you’re interested in learning more!
Check out a quick video of the process and result: Moose Kofta Curry
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